Steak Diane is not the same as Steak Tartare, and I remember one of my friends sniffing as she ate the steak tartare as an 'appetizer' GROSS!!! When I have fixed Steak Diane, it was to sear it so much that it is almost cooked on both sides before serving it in a wine-based glaze from pan drippings. Medium well is the way we do it now. And don't listen to the news today - you won't want to eat salad again. Mary (no n's)